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MARCH 16TH 2018 
SPRING TABLE STYLING

Inspired by Spring gatherings with friends and family, we have created a stunning table scene that you can recreate at home. Treat your guests to delicately handmade chocolates and decorate your table with spring blooms displayed in elegant glass vases, for the finishing touch.

Handmade artisan pieces create a refreshing and original spring table scene. Linen tablecloths dressed with Dakara ceramics finished in a mustard and grey glaze; elegant Jahi table accessories and Ista cutlery forged from brass and for the finishing touch Ozari glassware, blown from recycled glass and decorated with an eye-catching hammered affect that glistens in the light. The organic shapes of these handmade pieces confirm that beauty is often found in its simplest form.

AFTER-DINNER TREATS

Our friends at MACACHA have created a mouth-watering, naturally sweet recipe for Raw Chocolate Nut Butter Cups; perfect to enjoy with family and friends at Easter gatherings.

RAW CHOCOLATE NUT BUTTER CUPS

INGREDIENTS

100g of cacao butter
5 tbsp maple syrup
6 tbsp raw cacao powder
1/2 cup of MACACHA hazelnut and cashew butter
1/4 cup chopped roasted hazelnuts
Paper petit fours cases

METHOD

Place the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt gently, stirring every now and again.

Once melted add the maple syrup and raw cacao, use a hand whisk to combine and leave on the side to cool for 5 minutes. It will thicken slightly.

Organise your petit four cases onto a tray and clear a space in the fridge. Using a tablespoon, half fill the cases with your chocolate mix. Then, using a teaspoon place a small amount of the nut butter into the centre of each chocolate before covering with more of the chocolate. Sprinkle each cup with a few of the roasted hazelnuts.

Place into the fridge for at least 30 minutes to set, they can then be packed into boxes or bags so if you’re lacking in space it’s quite easy to do them in batches. If you find your mix is setting slightly when doing this, pop back over the pan of water for a minute or so to re-melt.

The chocolate butter cups should be enjoyed straight from the fridge and will keep for a month. Alternatively you can keep them in the freezer for 3 months. They are great to make in large quantities to have on hand as an impressive looking treat or end to a meal with friends, 10 minutes out of the freezer and they’re ready to be devoured.

MACACHA specialise in natural health products and nutrition. Discover more delicious recipes here.